This Ultimate Rich and Creamy Pumpkin Alfredo is the quintessential fall dish for entertaining. It has all the fall feels/tastes; warm, bright, beautiful and savory! One bite and you’ll wish autumn never ends.
This is my recipe of love…is that weird? Maybe. I created this Ultimate Rich and Creamy Pumpkin Alfredo recipe eighteen years ago and immediately knew it was a keeper. Over the years a few ingredients have been altered making it even better… If you’re like me, you’ll bookmark this recipe for special guests every fall for years to come. Just wait and see each and every guest go raving mad (in love) with this pasta! It’s so creamy and rich, every bite feels indulgent, yet it settles well on the stomach! You can serve this pasta alone for a quick weeknight meal, or add your favorite meat and cranberries (and serve it in a beautiful dish… the pumpkin itself!)
What Kind Of Sausage Should I Use?
Originally, I served this recipe with a Wild Boar and Cranberry Sausage from Chateau Royal and it was delicious! Considering the sausage is seasonal and is a sold in specialty stores, such as my old Chicago go-to, Paulina Meat Market, I’ve made some adjustments. The recipe and pictures you see here are the readily available… You guessed it…. Aidell’s Chicken Apple Sausage and it pairs perfectly. With that said, if you can find these sausages made by Chateau Royal, they’re beyond delicious.
Is That A Jeweled Pumpkin Bowl?
Yes. Truthfully, I’m an artist at heart; and this jeweled pumpkin bowl is my favorite part of this entire meal. It’s also one of the few times I get to incorporate power tools with my cooking! Take the number of guests you’ll be serving this dish to, cut it in half and buy that many pie pumpkins. Cut the pumpkins in halves, (Dremel Hand Saws make magic of this task) and scoop out the insides (but save those brains and seeds for another recipe!). Next, with a power drill, drill (12) 1/4 inch holes evenly around the pumpkins edge and fill each space with ruby pomegranate seed. The final product is rather impressive, but be warned: the whole process takes some time and commitment. But the look on your guests faces will make it ALL worthwhile!
What’s the Best ‘Stuff’ to Serve This With?
Although this pasta is excellent alone, it is very rich. We suggest balancing it out with sausage, candied pumpkin, and our Quick Cranberry Sauce. The sausage adds the needed protein, the pumpkin adds some sweet texture, and the cranberries a little tartness. And don’t forget to top the plated pasta with a little extra parmesan and chopped sage.
Tips and Tricks For Making Ultimate Rich and Creamy Pumpkin Alfredo
- I occasionally get a craving for this amazing pasta when it’s NOT pumpkin season – if you do too, try it this way! Instead of using nutmeg, I replace the spice with a Tikka Masala spice blend, switch sage for cilantro, and serve the alfredo with grilled shrimp! It might sound weird, but it’s a real winner!
- Don’t throw out the insides of the pumpkin! The seeds and strands are delicious in their own right (btw… I had to look up the official name of pumpkin strands/brains/guts/goop, they’re called funiculus…)! Following this post, we’ll have complimentary posts on Roasted Coriander Pumpkin Seeds and Better Than Crumbl Pumpkin Cookies!
- Are you looking for a great gluten free pasta? I am very loyal to the Divella brand, but their closest noodle to a Fettuccine in gf format is the Tagliatelle. For this Rich and Creamy Pumpkin Alfredo, I used a Linguine from Colavita. It held together very well, had a great texture, and great taste.
- If you have the time, Pumpkin Alfredo Sauce is even better on day two. The flavors meld together over time, so don’t worry about making the sauce in advance!